HOTEL & RESTAURANT MANAGEMENT

Associate in Science Degree: Hotel & Restaurant Management

The Associate of Science degree program in Hotel and Restaurant Management provides a broad based fundamental approach to the managerial functions in both the hotel and restaurant industry. The combined designation adds accounting requirements to either the restaurant or the hotel management program offerings.

Student Learning Outcome:

Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in hotel and restaurant management.

Program Requirements:

Units Required: 18

Units

HRMGT-101

Introduction to the Hospitality Industry

3.0

HRMGT-210

Hotel and Restaurant Law

3.0

HRMGT-225

Food Service Sanitation and Safety

3.0

HRMGT-245

Hotel and Restaurant Supervision and Guest Relations

3.0

HRMGT-275

Hospitality Industry Accounting

3.0

Plus three units from the following:

HRMGT-220

Restaurant Operations

3.0

HRMGT-235

Hotel and Restaurant Sales and Marketing

3.0

Associate in Science Degree: Hotel Management

The Associate in Science degree in Hotel Management focuses on developing the tools necessary to create a career in the hotel industry.

Student Learning Outcome:

Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in hotel management.

Program Requirements:

Units Required: 18

Units

HRMGT-101

Introduction to the Hospitality Industry

3.0

HRMGT-150

Introduction to Hotel/Resort Operations

3.0

HRMGT-210

Hotel and Restaurant Law

3.0

HRMGT-225

Food Service Sanitation and Safety

3.0

HRMGT-245

Hotel and Restaurant Supervision and Guest Relations

3.0

Plus three units from the following:

HRMGT-102

Introduction to the Travel Industry

3.0

HRMGT-235

Hotel and Restaurant Sales and Marketing

3.0

Associate in Science Degree: Restaurant Management

The HRMGT Associate in Science Degree with a designation prepares students for a career in the restaurant industry.

Student Learning Outcome:

Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in restaurant management.

Program Requirements:

Units Required: 18

Units

HRMGT-101

Introduction to the Hospitality Industry

3.0

HRMGT-210

Hotel and Restaurant Law

3.0

HRMGT-220

Restaurant Operations

3.0

HRMGT-225

Food Service Sanitation and Safety

3.0

HRMGT-235

Hotel and Restaurant Sales and Marketing

3.0

HRMGT-245

Hotel and Restaurant Supervision and Guest Relations

3.0

HRMGT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRYUnits: 3.00CSU 54.00 hours lectureSurveys the careers, responsibilities and trends in the hotel, restaurant, tourism, and recreation industry, including social and economic forces that interrelate and influence various industry components.

HRMGT 102 INTRODUCTION TO THE TRAVEL INDUSTRYUnits: 3.00CSU 54.00 hours lectureComprehensive analysis of the operations, principles and trends in the emerging tourism industry with an emphasis on the marketing and the competitive service strategies of major tourist attractions.

Designing quality food and beverage operations service systems. Evaluates and matches guest service needs to efficient and courteous food presentation techniques. A wide variety of table appointments and settings are evaluated in conjunction with presentation and design principles.

HRMGT 210 HOTEL AND RESTAURANT LAWUnits: 3.00CSU 54.00 hours lectureProvides fundamental legal principles and concepts that apply to issues requiring appropriate response and action by hospitality personnel. Students gain the fundamental legal understanding to limit their exposure to liability for themselves as well as their establishments. Also includes proactive actions and programs to limit legal exposure.

HRMGT 220 RESTAURANT OPERATIONSUnits: 3.00CSU 54.00 hours lectureComprehensive study of the operations, management, policy, development and related aspects for the retail restaurant establishment. Emphasis on the development of management careers in the industry and entrepreneurial issues for start-up operations.

HRMGT 225 FOOD SERVICE SANITATION AND SAFETYUnits: 3.00CSU 54.00 hours lecturePresents the concepts and related practices that assure a safe and sanitary food service facility. Emphasis is on the maintenance of sanitary standards through the application of the HACCP (Hazard Analysis of Critical Control Point) system of prevention. Areas covered include the following: food handling and processing, food borne illness and prevention, and accident and fire prevention.

HRMGT 235 HOTEL AND RESTAURANT SALES AND MARKETINGUnits: 3.00CSU 54.00 hours lectureExamines how marketing plans are conceived, designed and implemented for a variety of hotel, restaurant and related service industry products with a focus on related sales and promotional strategies, merchandising, public relations and advertising.

HRMGT 245 HOTEL AND RESTAURANT SUPERVISION AND GUEST RELATIONSUnits: 3.00CSU 54.00 hours lectureProvides a comprehensive analysis of the design and delivery of service industry products with emphasis on effective managerial oversight techniques. The performance and evaluation of operating systems are presented and then compared to the standards of leading industry performers.

HRMGT 275 HOSPITALITY INDUSTRY ACCOUNTINGUnits: 3.00CSU 54.00 hours lectureSpecialized accounting for hotel and operations with emphasis on revenue and expenses, payroll, inventory, and food and beverage. Develops analysis of financial statements used for operations of hotels and restaurants.